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Description

The Art of Making Sauces

One of the things that differentiate restaurant cooking from the typical home kitchen is the making of great sauces. Although it may be a bit of a mystery, join us as we unravel all mystery that surrounds making these crucial parts to many great dishes. We’ll first talk about making stock, the foundation of many of the great sauces. Then we’ll work on two of the French Mother Sauces; Béchamel and Hollandaise and three more modern sauces; Beurre Blanc, Vinaigrette and Aioli, plus create a few dishes on which to use these sauces. *This class is a little more demonstration and less hands on than most of our classes* $49